Stuffed Eggplant Poriyal

It used to be that eggplant was something I hardly ever considered cooking with, but now that I have started, there is no stopping me. Even my family members who thought of eggplant as mushy and bland are willing to try my creations. Since I started playing around more, I have pretty much stuck with broiling or baking this versatile vegetable, but this time I wanted something spicy and went ahead with stuffing small eggplants with a spicy dry paste of coconut, cashews and lentils and simmering them in a tangy and fragrant tempering sauce. Certainly the most pleasing way I have prepared and enjoyed eggplant yet, and it is just perfect for dinner served with a steaming hot bed of buttered rice.

I adapted this recipe from one of my very favorite vegetarian cookbooks, Dakshin by Chandra Padmanabhan. If I could retain only a few of the books from my extensive collection, surely this would be one of them. Though I have cooked from this book on many occasions, each time I pick it up and glance through the beautiful illustrations, I am tempted again and again to keep exploring the authentic south Indian delights offered up. If you want to know about sambars, rasams, poriyals and kootus, beautiful rice dishes, aromatic spice blends that are an essential element of Indian cooking and just don't me started on the snack and appetizer section, this is the book you surely must have. The desserts and sweets are also too tempting, even for this savory girl.

Refried Beans with Sun-Dried Tomatoes

It will not likely come as a surprise to my readers that I adore spicy dishes from many cuisines around the world. Though Indian creations and variations on traditional dishes from India are my passion, I like to explore the world from my humble kitchen. There is no requirement that my experiments and offerings *must* be spicy, but I always find myself gravitating toward the spice cupboard and the hot chilies.

Indian-Style Roasted Squash Curry

Making good use of seasonal vegetables is an important component of my culinary adventures. Squash is my latest fetish and for some reason, in the past, I have rather neglected this wholesome and versatile veggie. Funny that as my brother, who used to eat no more than about 5 or 6 different things as a child and would enjoy potatoes but hardly any other vegetable — quite literally — really took to squash when he expanded his repertoire of "edible" food. Myself, I was not really a picky eater except when it came to meat and fish, so I guess it is no wonder that I have been a vegetarian for over 20 years now.

Squash is not only good for you, but surprising filling too, more so than most vegetables that appear on my table. Most recently I have been making soups with squash but this time around I wanted a rather dry hot curry squash dish to serve with a bed of rice and green peas. The only thing lacking for this meal was some savory flatbreads that I did not get around to making. Do consider using sweet dumpling squash if you can find it. Now a favorite of mine, it tastes a lot like pumpkin, more than most squashes I have tried.

Lentil Salad with Tempeh, Dried Cherries, Spinach and Gorgonzola

The layering of flavors and textures in this dish is really quite unique and surprising. My best friend Basil had a few bites and asked, "what am I eating?" but surely not in a disapproving way — indeed, he wanted seconds. I have encountered more than a few vegetarians and vegans who have expressed their dislike of tempeh, but it just depends on how you prepare it, much like tofu, only tempeh is a healthier alternative because of the fermentation process it undergoes. It has a meaty texture that surely will appeal to your carnivorous friends too, especially when you salt it up like I have here.

Notes: For this recipe, I used a fairly mild and creamy Gorgonzola so as not to overpower the rest of the flavors in this dish. If you want to make this vegan, omit the cheese and it will still be a tasty and unique addition to your table. You will likely have more tempeh than you need for this salad, but the strips are delightful to snack on just on their own, so I opted to fry up the whole package.

Precisely because this is such a unique and flavourful salad, this is my submission this month to No Croutons Required. For the November edition I have asked for soups or salads that would grace your holiday table. A kind reminder that it not too late yet to submit your lovely recipes.

Lentil Salad with Tempeh, Dried Cherries, Spinach and Gorgonzola

Recipe by Lisa Turner Published on November 18, 2012 Rich, filling and flavorful lentil salad dressed with fried marinated tempeh, dried cherries, fresh spinach and creamy Gorgonzola cheese Print this recipe Tempeh: 12 oz (340 g) tempeh, cut into thin strips 2 tablespoons olive oil 3 tablespoons tamari (soy) sauce 1 to 2 teaspoons chili or chipotle powder 1 1/2 teaspoons sea salt, or to taste 1/4 cup sesame oil Other ingredients: 2/3 cup Puy (French) lentils 2 bay leaves 2 tablespoons olive oil 2 shallots, finely chopped 1/4 cup water 1 teaspoon sugar 1/3 cup dried cherries or dried cranberries 1/4 cup red wine vinegar 1 teaspoon balsamic vinegar 1 teaspoon sea salt, or to taste fresh ground black pepper to taste 2 - 3 cups fresh spinach, washed and trimmed 4 1/2 oz (125 g) Gorgonzola cheese, crumbled or chopped Instructions: Begin by marinating the tempeh. In a small bowl, whisk together the olive oil and tamari. Transfer the tempeh strips to a large shallow pan and pour the olive oil and tamari mixture on top. Toss well to coat, sprinkle with chipotle and salt, toss again, and let sit for 30 minutes, turning occasionally. Heat the sesame oil over medium-high heat in a large frying pan. When hot, add the marinated tempeh strips and fry until they are nicely browned on both sides, turning every few minutes. This should take about 10 to 15 minutes. Drain on paper towels and set aside. Pick through the lentils to remove any small stones and rinse thoroughly. Combine in a medium saucepan with the bay leaves and 3 1/2 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes or until the lentils are tender but not falling apart. Drain and set aside. While the lentils are cooking, prepare your dressing. Heat the olive oil over medium heat in a medium-sized saucepan. When hot, add the shallots and stir until they soften and turn golden brown. Now pour in the water and add the sugar, dried berries, vinegars and salt. Simmer until the mixture thickens up, stirring often. Remove from heat and season with black pepper. To serve, toss together half of the tempeh with lentils, spinach and dressing. Add more seasoning and olive oil as desired. Transfer to serving plates and serve at room temperature garnished with pieces of creamy Gorgonzola and the remaining tempeh. Makes 4 servings

More tempeh based recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Tempeh Stuffed Mushroom Tapas
Thai Tempeh Patties with a Red Chili Dipping Sauce
Oseng Oseng Tempe
Tempeh Breakfast Hash-Up

On the top of the reading stack: Dakshin: Vegetarian Cuisine from South India by Chandra Padmanabhan

Audio Accompaniment: Lux by the master of sound, Brian Eno

Quinoa Flour Muffins with Roasted Red Peppers and Goat Cheese

Savory quick breads are one of my favorite ways to fill out a meal, especially the light sort of meals I usually like to prepare. The "quick" part is especially appealing, but the texture of a biscuit, muffin or flatbread also makes a satisfying contrast to the other components of the meal, while the flavors can be easily assembled in any combination that enhances the other foods being served. And of course the leftovers are great to have around for breakfasts or snacks.

Pasta and Goat Cheese Casserole with Black Olives

My rich and robust pasta and Feta cheese casserole always leaves an impression with my dinner guests who never seem to tire of this classic. I don't make it very often precisely because it is a bit too rich for frequent fare. However, as winter descends on us cold subjects, comfort food is in order. I made a few changes to my original recipe, specifically using creamy and tangy goat cheese instead of Feta and adding some sun-dried tomatoes and dried mixed mushrooms with a bit of spice. This version is just as decadent as my original recipe.

Portobello Quinoa Stuffed "Sandwich"

Or salad if you prefer, these marinated portobello mushrooms filled with a dressed-up quinoa stuffing make for a relatively easy and healthy dinner idea. On the plate are a few of my favorite things. I've never met a mushroom I could resist, and broiling the mushrooms really bring out their "meaty" texture. Quinoa adds extra goodness and texture to the sandwich and I had to restrain myself from eating more than one of these filling delights because I adore mushrooms and quinoa that much.

Quick and Easy Healthy Peanut Butter Balls

These no-bake little peanut balls are so easy to prepare that surely you will want to keep them in mind when that craving for peanut butter hits. Though I am the first to admit that there is nothing quite like the combination of chocolate and peanut butter, I wanted something somewhat healthier and this late night snack satisfied my craving in hardly anytime at all.

Paneer Mushroom Egg Muffins

These substantial yet light and fluffy baked quiche cups are all the more satisfying as they contain an abundance of creamy paneer cheese and some spicy goodness. I must not forget to mention the mushrooms that are nestled in with the other delights. Bossy, no, but paneer makes its presence known here, as do the mushrooms, but they know their place and assert it modestly.

Spicy Kidney Bean and Chickpea Stew

As cooler temperatures begin to prevail and thoughts turn toward the upcoming winter months, a steaming bowl of this thick, hearty and nourishing kidney bean and chickpea stew brings warmth and comfort to body and mind. Seasoned with a wonderful array of Indian seeds and spices, the aromas of this easy-to-make stew as it simmers on the stove will help you forget the chill of the wind outside your kitchen window. This is a special treat for legume fans as both chickpeas and meaty kidney beans are featured here.

Panch phoran — or panch phoron or Bengali five-spice as it is also known — is a bittersweet and fragrant blend of seeds commonly used in east India and Bangladesh where it is fried in hot oil until it "pops" and used to season dals like this one. You can easily find it at any Indian grocer, but it is so easy to make at home as it consists of only fenugreek seeds, fennel seeds, nigella seeds, cumin seeds and black mustard seeds in equal amounts, without requiring any roasting or grinding. Make a small batch of panch phoran for this stew and store the remaining portion for months in an airtight container. Bring it out again whenever you want to a quick, simple and delicious seasoning for potatoes.